Duck Soup with Dried Bamboo Shoot
(Vit Xao Mang)
 Vietnamese Recipes

1/ 1.5-2 kg
1tbsp
11/2 tsp
5
25 g/1 oz
1 lump
4 tbsp
225g/8 oz l

To Serve:
1tbsp
1tbsp

duck
salt
freshly ground black pepper
shallot, peeled and crushed
dried bamboo shoot, soaked in hot water for 2 hours
rock sugar
fish sauce
medium rice vermicelli

chopped spring onion, green part only
chopped coriander leaves
Nuoc Cham

Method:
 

1. Sprinkle the duck with the salt and pepper, then rub all over with the crushed shallots. Leave to marinate for 1 hour.

2. Pour 1.2 litres/2 pints/5 cups water into a large pan and bring to boil. Add the duck and bamboo shoot, bring back to the boil and simmer for 15 minutes. skimming frequently until no further scum is formed.

3. Add the rock sugar, cover and simmer for 1 hour. Add the fish sauce, cover and simmer for 30 minutes or until the bamboo shoot is tender; it should have a chewy texture.

4. Meanwhile, cook the rice vermicelli in about 2 liters/31/2 pints/41/2 pints boiling water.

5. Cut the duck into 8 pieces. Divide the vermicelli between 8 individual warmed soup bowls. Place a piece of buck and a few pieces of bamboo shoot on top, then cover with the hot soup. sprinkle with the spring onion (scallion) and coriander. Serve hot with the Nuoc Cham as an accompaniment.

Serve 8